Satisfy your sweet tooth with this homemade chocolate fudge. It’s creamy, rich, and loaded with nuts for that extra crunch. Plus, it’s super easy to make. Check out the recipe below!
Ingredients
- 1/2 c. margarine
- 1 tall can evaporated milk
- 4 c. sugar
- 32 marshmallows
- 4 sq. baking chocolate
- 9 oz. bar milk chocolate
- 12 oz. pkg. semi-sweet chocolate
- 1 Tbsp. vanilla
- 2 c. chopped nuts
Baking Instructions
- Combine margarine, milk and sugar in Dutch oven.
- Place over medium
- heat
- until
- sugar is dissolved.
- Heat slowly to boiling. Cover and boil 5 minutes. Turn off heat if electric stove.
- If gas
- stove,
- turn
- warmer
- as low as possible.
- Add marshmallows. Stir
- until
- dissolved.
- Add each of chocolate, one at a
- time. Stir
- until
- melted.
- Add
- vanilla and nuts. Pour into 15 x 10 x 1-inch pan.
- Cut when firm.
- Makes about 5 pounds.
Calorie: 250
Total cooking time:1 hour
Difficulty level: Easy
The Sweet Symphony of Fudge
Well, hello there, fellow food enthusiasts! Today, I’m going to share with you a tale of chocolate, perseverance, and the sticky mess that was my kitchen floor.
The Prelude: Gathering the Troops
It all started with a distinct craving for some homemade chocolate fudge. So naturally, I decided to pull out the big guns: 1/2 c. of our trusty friend, margarine, 1 tall can of evaporated milk, and a whopping 4 c. of sugar. I could already feel my dentist cringing, but hey, what’s life without a little sweetness?
Act 1: The Great Dutch Oven Showdown
The first step, of course, was to combine the margarine, milk, and sugar in a Dutch oven. Now, if you’ve never tried to wrangle half a cup of slippery margarine into a pot, let me tell you, it’s like trying to catch a greased pig. After a couple of attempts, and a few choice words, the margarine finally surrendered, and I placed the oven on medium heat.
Act 2: Boiling Point
As the sugar dissolved, things started to heat up in my kitchen. Literally. The mixture slowly reached boiling point, and I covered the pot and let it boil for 5 minutes. Now, if you’re like me and have an electric stove, this is the moment to turn off the heat. Gas-stove warriors, you’ll want to turn the warmer as low as possible.
Act 3: Marshmallow Madness
Next, I added 32 marshmallows. Yes, you read that right. 32. It felt like I was feeding a marshmallow army. Stirring until they were dissolved was no easy task. I broke two spatulas and questioned my life choices more than once, but the end result was a sweet, gooey triumph.
Intermission: The Chocolate Parade
Here came the fun part. Not one, not two, but three types of chocolate! We’re talking 4 squares of baking chocolate, a 9 oz. bar of milk chocolate, and 12 oz. of semi-sweet chocolate. Each one melted into the mixture, creating a luscious pool that Willy Wonka would be jealous of!
The Finale: Vanilla and Nuts
With all that gooey goodness, it was time to add 1 Tbsp. of vanilla and 2 c. of chopped nuts. The vanilla made the mixture smell like heaven, and the nuts added a much-needed crunch to the texture. After all, who doesn’t like a little crunch with their sweet?
The Encore: Pour and Cut
Finally, I poured the mixture into a 15 x 10 x 1-inch pan and waited patiently (okay, not so patiently) for it to firm up. Cutting into the fudge was like slicing through a dream. And the taste? Pure bliss!
Closing Notes
In the end, I was left with about 5 pounds of delicious fudge and a kitchen that looked like a chocolate bomb had exploded. But, hey, that’s the price of homemade goodness, right?
So, there you have it, folks – my own personal saga of fudge, filled with margarine, milk, sugar, marshmallows, baking chocolate, milk chocolate, semi-sweet chocolate, vanilla, and nuts. It was a journey, but every bite of that divine fudge was worth it!
Until next time. Stay sweet!
